recipetineats.com
Sauce Vierge (fresh French sauce / salsa)
Prep Time
10m
Cook Time
-
Total Time
10m
This fresh French sauce, known as Sauce Vierge, is a vibrant and flavorful salsa made with extra virgin olive oil, tomatoes, black olives, anchovies, garlic, and a variety of herbs. Perfect for serving over fish, chicken, or vegetables, this versatile sauce adds a burst of Mediterranean flavor to any dish.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
4
Scale
Adjust the scaling factor for your recipe. This will modify ingredient quantities accordingly.
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories269kcal13%
-
Fat30g1%
-
Saturated Fat4g0%
-
Carbohydrates1g0%
-
Fiber0g0%
-
Sugar0g0%
-
Protein0g0%
-
Cholesterol0mg0%
-
Sodium1,096mg54%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Tomato – Halve then use a teaspoon to scrape out the watery insides and seeds. Dice finely.
2. Anchovy fillets – This gives the sauce an extra complexity and umami that makes it that much more delicious.
Substitutions:
1/2 tsp fish sauce + pinch of extra salt (leave Sauce Vierge for 20 minutes to let flavour meld) – best alternative 1/4 tsp Worcestershire + extra salt (non fish sub)
3. Herbs – This is a really great combination of fresh herbs that gives the sauce an elegant and fresh flavour, with the tarragon giving it a distinctly French touch. But if you don’t have them, you can use:
All parsley (flatlet best, curly ok too); Half parsley, half chives Alternatively: Basil and chervil also are great to include / substitute
Every Sauce Vierge recipe is different so don’t feel this is dogma!
4. Fishfor Sauce Vierge – try:
Pan fried fish Tuna Steak (Sauce Vierge is featured in this recipe)
5. Nutrition per serving, assuming 4 servings.
2. Anchovy fillets – This gives the sauce an extra complexity and umami that makes it that much more delicious.
Substitutions:
1/2 tsp fish sauce + pinch of extra salt (leave Sauce Vierge for 20 minutes to let flavour meld) – best alternative 1/4 tsp Worcestershire + extra salt (non fish sub)
3. Herbs – This is a really great combination of fresh herbs that gives the sauce an elegant and fresh flavour, with the tarragon giving it a distinctly French touch. But if you don’t have them, you can use:
All parsley (flatlet best, curly ok too); Half parsley, half chives Alternatively: Basil and chervil also are great to include / substitute
Every Sauce Vierge recipe is different so don’t feel this is dogma!
4. Fishfor Sauce Vierge – try:
Pan fried fish Tuna Steak (Sauce Vierge is featured in this recipe)
5. Nutrition per serving, assuming 4 servings.